2 tablespoons lemon juice
2 teaspoons sugar
1/2 teaspoon salt
2 tablespoons white balsamic vinegar
2 teaspoons sweet onion, minced with garlic press to release juices
1 teaspoon fresh garlic, minced with garlic press
2 teaspoons fresh basil, finely chopped
1/2 cup extra light olive oil
Whisk lemon juice, sugar and salt together until dissolved. Whisk in balsamic vinegar, onion, garlic, basil. Stream in Olive oil while whisking.
24 ounce bag French Fingerling potatoes, washed
5 ears of yellow corn with husks removed
16 spears Asparagus, washed
6 Campari tomatoes, washed
Finely grated Parmesan cheese (pizza style)
Arrange potatoes, corn and asparagus on a baking sheet, brush all sides with olive oil and season with salt. Place in a 400 degree preheated oven and roast for 15 minutes. If using thinner asparagus, roast only 10 minutes. Remove from over and place asparagus on a plate. Place back in oven and continue roasting corn and potatoes. Roast another 10 minutes and remove corn. Place potatoes back in oven and roast for 5 more minutes. Remove and place with other vegetables. Cut Campari tomatoes in half widthwise and season with salt & pepper. Cut corn in pieces and arrange all vegetables on a platter, drizzle with basil dressing and sprinkle with Parmesan cheese. Serve room temperature. Garnish with more basil.